In Season: Barbecue season(ing)

The secret to a remarkable Independence Day cookout is good planning.

Barbecue seasoning.
(photo credit:Thinkstock/Imagebank)

One aspect defines the cuisine of Independence Day in Israel, and that is the
art of al ha’esh, literally “on the fire” – i.e., grilling. With an insatiable
appetite for meat and barbecuing, Israelis know their way around a food
soiree.

On April 26 when Israel celebrates its birthday, most Israelis
will get together and knock back beer, wine, arak and host major cookouts … a
carnivorous celebration of protein in the form of burgers, steaks and chicken,
as Independence Day tradition has become synonymous with grilling and consuming
our weight in meat.

The secret to a remarkable cookout is not in the art
of the grill but rather in the art planning it. Knowing how to cook for the
masses takes careful consideration because you are not simply preparing a meal
but orchestrating a celebration.

The art of preparation begins with the
layering of flavors – infusing the meats with an array of spices. Marinating
meat overnight helps it absorb the essence of the flavors, penetrating the meat
and breaking down the molecular structure of the protein, thus converting your
meat into a succulent, mouthwatering dish. Dry rubs may be prepared ahead of
time and applied prior to cooking.

Remove the meat from the refrigerator
about 20 minutes before grilling, bringing it to room temperature. Cold meat
will not cook evenly. As with an oven, give your grill plenty of time to
preheat. You will know it is hot enough when you are no longer able to hold your
hand over it for more than a couple of seconds.

All utensils (tongs,
spatula and grill brush) should be near the grill and ready to use prior to
lighting it so that you are not scrambling for them later.

Once you begin
the grilling process, do not impatiently move the meat around. Allow the meat to
develop a seared crust before moving or flipping it. If you attempt to flip the
meat before it is ready, it will stick to the grates. Try not to overcook the
meat either and err on the side of undercooking.

You can always put the
meat back on the grill if it is too rare for your liking.

Once the meat
is done cooking, allow it a few minutes to rest. This allows the juices to
redistribute back into the meat rather than bleeding out upon
slicing.

BALSAMIC GLAZED STEAK WITH THYME RUB

In Israel, beef is bought
by numbers. The best number for grilling is No. 1, which is known as entrecote.
This is best suited for grilling and roasting.

My personal preference is
No. 2 cut on the bone, which adds yet another layer of flavor to the
meat.

Put the remaining marinade into a saucepan and
onto the grill over low heat or on the edge of a gas or charcoal grill and allow
to gently simmer while the meat cooks. Once it has reduced by a third, you can
use this as a sauce for the steak.

Cook the steak about 6-7 minutes per
side for medium rare, depending on the thickness of the steak.

BARBECUED
BURGERS Makes 4 large burgers

The
hamburger is one of the most popular foods in
the world, originating from Hamburg, Germany. Today, you can find it on
almost any menu anywhere in the world, and it is a traditional staple of
any cookout.

✔ 1 kg. entrecote steak off the bone, trimmed, cut into 3-cm. cubes, or ground beef ✔ 1 bunch fresh thyme, leaves only ✔ 1⁄2 onion, finely chopped ✔ 2 garlic cloves, minced ✔ 1 cup tomato paste ✔ 1⁄4 cup brown sugar ✔ 2 Tbsp. red vinegar✔ 1 Tbsp. Dijon mustard ✔ 1 tsp. ground cumin ✔ 1 tsp. hot paprika ✔ Salt and freshly ground black pepper to taste ✔
4 hamburger buns, split; toasted if desired If using cubed meat: In a
food processor, pulse meat approximately 12 times until you get a coarse
grind. In a large bowl, combine all the ingredients and massage into
the meat. Try not to overwork the meat, as this will make for a tough
burger. Divide the meat into 4 equal portions. Form each portion into
2.5-cm.- thick burger, making a deep depression in the center with your
thumb. This will create an evenly cooked burger. Season both sides of
each burger with salt and pepper.

Place patties on the grill over high heat for 2 to 3 minutes on each side for medium-rare burgers.

Season chicken with salt and pepper, and grill until golden and crisp on both sides, about 5 minutes.

Turn
chicken skin side up, and brush with sauce. Place on the cooler side of
the grill; cover and allow to cook until the meat is done and glazed a
nice golden brown. Chicken is done when the juices run clear, about 25
to 30 minutes.

Place pineapple slices on grate and cook for 1 to 2
minutes per side until you see grill marks. Serve the chicken with the
grilled pineapple slices and warm sauce.Follow @JPost_Lifestyle